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Located in Valgatara, right in the heart of Valpolicella Classico, the Luigi Righetti estate is truly a family run winery. Since 1909, when Angelo Righetti first earned a reputation as an outstanding winemaker, the family has focused on producing quality wines of distinction.
Righetti's wines exhibit an exceptional balance between fruit, wood aging, acidity and alcohol. The result is a line of wines that have good aging potential, but are available for early consumption as well. The most exciting tradition to evolve from the Veneto region is the process used to dry grapes prior to pressing. Amarone and "Campolieti", the ripasso Valpolicella, have traditionally been the products to benefit from this process.
Gian Maria Righetti is the fourth generation within the Righetti family to carry on the family, wine-making tradition. Gian Maria's father, Luigi, who is still active in the estate's day to day operation, was the first in the family to consider production beyond supply of local demand. Gian Maria has gone one step further by crafting a few wines with a more international flair. In addition to the traditional Valpolicella and Amarone, the estate has produced another exceptional wine using grape varieties not commonly grown in the region: "Valsaia", made with corvina, cabernet sauvignion and sangiovese. Like Amarone, the grapes for making "Valsaia" are also dried, at least partially, prior to fermentation, giving this wine incredible richness and depth.